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Double Blueberry Quinoa Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $4.49 One serving costs about $4.49

$4.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Double Blueberry Quinoa Salad might be a recipe you should try. This main course has 727 calories, 14g of protein, and 34g of fat per serving. For $4.49 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 3. Head to the store and pick up red wine vinegar, scallions, sea salt, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Users who liked this recipe also liked Double Broccoli Quinoa Salad, Blueberry Quinoa Salad, and Blueberry Quinoa Salad.

Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Dutton-Goldfield Dutton Ranch Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 43 dollars.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 pts
0.5 pts fresh blueberries
fresh blueberries
1
1  cucumber
cucumber
1 cup
1 cup dried blueberries
dried blueberries
1 Tbsp
1 Tbsp extra virgin olive oil
extra virgin olive oil
0.5
0.5  lemon (juice)
lemon (juice)
1 cup
1 cup pecans
pecans
1 cup
1 cup quinoa
quinoa
1 Tbsp
1 Tbsp red wine vinegar
red wine vinegar
3
3  scallions
scallions
0.25 tsps
0.25 tsps sea salt
sea salt
0.5 pts fresh blueberries
0.5 pts
fresh blueberries
1  cucumber
1
cucumber
1 cup dried blueberries
1 cup
dried blueberries
1 Tbsp extra virgin olive oil
1 Tbsp
extra virgin olive oil
0.5  lemon (juice)
0.5
lemon (juice)
1 cup pecans
1 cup
pecans
1 cup quinoa
1 cup
quinoa
1 Tbsp red wine vinegar
1 Tbsp
red wine vinegar
3  scallions
3
scallions
0.25 tsps sea salt
0.25 tsps
sea salt

Equipment

sieve
sieve
bowl
bowl
pot
pot
sieve
sieve
bowl
bowl
pot
pot


Instructions

  1. Rinse quinoa well in a fine mesh strainer.
  2. Add to a pot with 2 cups water.
  3. Bring to a boil.
  4. Add sea salt, cover, reduce heat to low.
  5. Simmer 15 minutes or until all of the water is absorbed.
  6. Tranfer to a large bowl.
  7. Add the vinegar, olive oil, lemon juice and mix well.
  8. Add the remaining ingredients and mix well.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.49
Ingredient
½ pints fresh blueberries
1 cucumber
1 cup dried blueberries
1 tablespoon extra virgin olive oil
½ lemon (juice)
1 cup pecans
1 cup quinoa
1 tablespoon red wine vinegar
3 scallions
Price
$1.86
$0.72
$5.71
$0.17
$0.10
$3.08
$1.52
$0.08
$0.24
$13.47

Nutritional Information

Quickview
727 Calories
13g Protein
33g Total Fat
97g Carbs
50% Health Score
Limit These
Calories
727k
36%

Fat
33g
52%

  Saturated Fat
3g
20%

Carbohydrates
97g
32%

  Sugar
38g
43%

Cholesterol
0.0mg
0%

Sodium
215mg
9%

Get Enough Of These
Protein
13g
28%

Manganese
3mg
150%

Fiber
16g
67%

Vitamin K
51µg
49%

Copper
0.86mg
43%

Magnesium
171mg
43%

Phosphorus
386mg
39%

Folate
138µg
35%

Vitamin B1
0.49mg
33%

Potassium
1091mg
31%

Iron
5mg
28%

Zinc
3mg
24%

Vitamin B6
0.45mg
22%

Vitamin E
3mg
20%

Vitamin C
15mg
19%

Vitamin B2
0.29mg
17%

Vitamin B5
1mg
11%

Calcium
104mg
10%

Selenium
6µg
9%

Vitamin B3
1mg
8%

Vitamin A
260IU
5%

covered percent of daily need

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